A Korean sushi rice bowl called Hwedupbap is a very popular Korean dish you don’t want to miss out. It is considered as one of the “must” meals for the hot summer days! Loaded with fresh crunchy veggies, raw tender fish then topped with spicy tangy gochujang sauce, on a bed of sushi rice, what more do you need!!
what does hwedupbap mean?
Here’s the literal translation of Hwedupbap. Hwe means raw fish. Dup means to be on top of something. Bap means rice. So there you have it. Raw fish on top of rice! Hope you can remember the name of dish better after hearing this explanation!
can i use other toppings for this dish?
Yes, this dish is quite versatile and you can change and alter the toppings to your liking. You can change the type of raw fish and veggies. But the main idea here is to have everything raw in the bowl. If you like cooked food in your bowl, then Bibimbap is a better option for you.
can i use other sauces for this dish?
Typically, gochujang sauce is recommended for this dish. You can add different ingredients into your gochujang sauce to make it more sweet or tangy. But trust me, the smoky spicy flavor pairs super well with raw fish so I highly recommend going with the gochujang sauce.
can you save this meal for later?
This meal should be eaten fresh and consumed immediately. You can certainly prepare the vegetables ahead of time and keep them in the fridge until ready to consume. But once you prep the raw fish and display them on the vegetables, consuming it right away is highly recommended due to the nature of raw fish.
did you enjoy this recipe?
This Rice salad bowl with sashimi, also known as Hwedupbap, is a dish that’s sure to cool you down and satisfy you on any given day! Give it a try!! Be sure to check out my other recipes:
KOREAN SUSHI RICE BOWL/HWEDUPBAP
Ingredients
- 3 cup lettuce chopped
- 1 cup Korean radish grated
- ¼ cup carrot grated
- ¼ cup purple cabbage julienned
- ¼ cup onion julienned
- 1 kirby cucumber julienned
- 2 cup cooked sushi rice warm
- 10 oz sashimi salmon and tuna sliced
Gochujang Mixed Sauce
- ⅔ cup gochujang
- 2½ Tbsp vinegar
- 3 tsp sugar
- 2 Tbsp oligodang or corn syrup
- 1 Tbsp sesame oil
Instructions
- Prepare 2 large bowls. Add rice into each bowl and let rice cool.
- Cut/slice/grate/julienne vegetables as needed and set aside.
- Make gochujang mix sauce and set aside.
- On top of rice, display veggies into each bowl.
- Take out sashimi/raw fish from fridge and dab with paper towel. Slice or chop as needed and divide into each bowl.
- Serve cold immediately with gochujang mix sauce drizzled or on the side.
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